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High protein. It's so cliche, but catchy. I'm not sure where the idea that a high protein diet is necessary, or healthy. It seems that people are so confused on how much protein they need on a daily basis, and are just reaching for anything that says HIGH PROTEIN. High protein does not equal healthy. Luckily this recipe, does. The Recommended Dietary Allowance (RDA), which is the minimum amount you need to be healthy, is 0.8 grams per kilogram (0.36 grams per pound) of body weight per day—46 grams for an average woman. So for a person weighing 150 pounds, they would need about 54 grams per day. Recipe: 2 frozen bananas 10 frozen strawberries 2 Tablespoons ground flaxseed 2 cups soy milk 5 oz. Soy or Almond yogurt, vanilla or strawberry flavor Instructions: Place all ingredients into the blender, and blend until smooth. That's it. You're welcome. This recipe has 27 grams of protein. Usually I'll drink this throughout the day with my, almost 2 year old, son. It's a great way to get good plant-based protein, and extra fruits for the day.

Okay, we all know we need to be eating more salads and veggies, well here is a great way to add more flavor and protein to your salad. It’s tofu of course! Tofu? Yeah, tofu. I know, I know, tofu has a weird texture and doesn’t taste like anything. Well, that’s because you have to cook it right! In this recipe I show you how to make tofu that has a crispy texture, without even having to use oil. Not only that, but I’m going to share my ranch dressing recipe that can be found in my cookbook. Which speaking of, have you purchased it yet? No? What are you waiting for?! Crispy Tofu Recipe 16 oz. extra firm tofu, drained well 2 Tablespoons soy sauce (I used Bragg’s) 2 Tablespoons Worcestershire sauce (vegan version, Annie’s has a great version) 1/2 teaspoon liquid smoke (optional) 1 teaspoon hoisin sauce 2 Tablespoons sesame oil (optional, do not use if you are wanting an oil-free recipe) Directions: Drain tofu well. I like to drain out the water in the carton and then lay the tofu on the side of the carton to help drain out the water. Cut the tofu into small 1/4 inch pieces. The small the tofu, the greater the texture will be. Turn burner onto a medium-high heat. In a non-stick pan add the tofu and cook for 10-12 minutes, stirring occasionally. You should notice the tofu starting to brown on all sides. Add the rest of the ingredients to the tofu, soy sauce, Worcestershire sauce, liquid smoke, hoisin sauce, and sesame oil. Turn burner onto a low-medium heat and continue to cook for 5-7 minutes. Remove from heat. The tofu can be eaten hot or cold. It will stay good in the refrigerator for 3-5 days. This dairy-free ranch dressing is so easy to make. It literally only takes a couple minutes. You’ll just need some vegan Mayonnaise of your choice to get it started. I used Just Mayo brand vegan mayonnaise, but there are others to chose from as well. Vegenaise is one of my favorite vegan mayonnaise. Vegan Ranch Dressing 1 cup dairy-free mayonnaise 1 Tablespoon dried parsley 1/2 teaspoon salt 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 Tablespoon fresh dill 2 Tablespoons lemon juice Directions: Combine all ingredients into a bowl. Mix well and serve chilled. Make the salad that you desire and add these two recipes to it to kick it up a notch. The tofu adds plenty of protein and flavor. Drizzle the ranch over your salad for a decadent and delicious topping.

One of the hardest foods that I gave up when I became vegan, was cheese. Especially nacho cheese. For most people I think one of the last things to go is cheese. It's just so good. But still pretty gross when you think about it. When I was in elementary school my mom was teaching us to pack our own lunches for school, because she wanted us to learn, and I'm sure she was tired of packing them for us. I remember quite a few times I would pack tortilla chips and a can of cheese. That's it. Chips and cheese for lunch. That does not seem like a well balanced meal, at all. I think sometimes my mom would forget to check our lunches to make sure we were packing healthy foods, instead of junk food. Even though now I am an adult and a Registered Dietitian, I still like to indulge in chips and cheese sometimes. You know, for nostalgia's sake of course. Alright, and because it's just down right delicious. Now, I do not feel as bad eating chips and cheese because I know that the "cheese", that I make, is actually healthy. This recipe does not have any oil, and is a good source of protein and fiber. So, win, win! Recipe: 1 cup cashews, raw 2 cups water 1 medium potato, cooked & peeled 1 red bell pepper 1/4 cup nutritional yeast flakes 1 teaspoon salt, or to taste 2 teaspoons lemon juice Instructions: Place all ingredients into a blender, and blend on high until it is completely smooth. It can take 3-5 minutes. On a medium-high stove, place the mixture into a medium pot and bring to a boil, while stirring constantly. Let it boil for 1 minute, while stirring, then remove from heat. Serve warm. What causes the cheese to thicken are the cashews. When cashews are heated they expand, which makes them perfect for making vegan nacho cheese.

My first Sunday in Brazil, I had my first experience with Churrasco. I did not speak a word of Portuguese, so I did not understand what they were telling me we were going to do that day. Luckily one of my friends had called the people I was staying with, and let them know that I didn't eat meat or dairy. Churrasco is a barbecue. They usually get together with friends and family and have a bbq on Sunday afternoons, and grills lots of meat and eat lots of food. The family I was staying with were so kind to me and took good care of me those first few days. The woman of the house made me a vegan lasagna since I couldn't eat most of the other food that people had brought. It was a lasagna unlike any I had ever had. It was DELICIOUS! So I just had to share it with you. I made this for my husband and he loved it and even told his friends about it, which means its a keeper. Recipe: 2-3 Tablespoons olive oil 1 onion, diced 10 cloves garlic, minced 1 cup marinara 1 cup water 2 1/2 cups veggie crumbles (your favorite beef-like substitute) 1 teaspoon salt 1 cup unsweetened almond milk 2-3 cups dairy-free cheese (I used Daiya) OPTIONAL 12 lasagna noodles Instructions: 1. On a medium heat, add olive oil to your pan as well as your minced onions. Sauté for 3 minutes, then add the garlic and sauté for another 3 minutes. Stir in the veggie crumbles and sauté for 5 minutes. Add oil or water if needed to sauté. Add the water and marinara sauce, and cook for 15 minutes. Add the almond milk (or other unsweetened dairy-free milk) mix in, and turn off heat. 2. Bring a large pot of salted water to boil. Cook the lasagna noodles for 8-10 minutes or until they are al dente. Drain the noodles, and rinse in cold water. 3. Preheat oven to 350 degrees F (180 degrees C). 4. To assemble, spread some of the sauce on the bottom of a baking dish. Place 3 noodles lengthwise over the sauce. Spread with about 1 cup sauce, and sprinkle with 1/4 cup dairy-free cheese. Repeat the layers, and top off with the remaining dairy-free cheese. Cover with foil (make sure foil does not touch the cheese). 5. Bake in preheated oven for 20 minutes. Remove foil, and bake for 12-15 more minutes. Cool for 10 minutes before serving. Video Recipe: When choosing your veggie crumbles, there are plenty of options. Usually I will use Beyond Crumbles, which is a great vegan option. However, the type that was used in Brazil was a TSP (Textured Soy Protein) or TVP (Textured Vegetable Protein), and either one is a great option. Just add a little vegan "beef-like" seasoning if you're going to use one of those. Look at the different Marinara sauces and try to use one that has less sugar in it. Letting the sauce boil helps bring out more of the flavors of the ingredients. Just make sure not to add the dairy-free milk until the end because you do not want it to curdle.

Here is a great holiday treat. We all know pumpkin season is for real, and it is real important to people. So how about we give them something new to try. These pumpkin spice cupcakes are like taking a bit into the holidays. They are easy to make, and delicious to eat. You can decorate them up however you want. Recipe: 1 cup all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 1/2 cup vegan butter 1/2 cup sugar 1/2 cup canned pure pumpkin puree 1 1/2 teaspoons pure vanilla extract 2 tablespoons ground flaxseed + 6 tablespoons water Directions: Add all dry ingredients into a mixer or bowl, and stir until combined. Add the butter and cut it into the dry ingredients. Add the rest of the ingredients, minus the pumpkin puree, and mix well. Then fold in the pumpkin puree. Bake at 350 for 18-20, or pass a toothpick in the middle and when it comes out clean it's done. Allow cupcakes to cool completely before frosting them. Frosting: 1 package vegan cream cheese 2 cups powdered sugar 1/4 tsp vanilla extract (if needed add 1-2 tsp soy milk for a thinner consistency) Whip all ingredients together.

Are you on a budget? I am. Each month my husband and I look at our monthly budget, before the month starts, to make sure we have everything that we need for that month. Rent, car insurance, phone bill, etc. Of course one of the areas is groceries. In my marriage I tend to be the tight one, and I like to save. So when it comes to groceries I like to spend as little as possible, while still eating healthy. One thing I have recently started doing is buying peanuts in bulk and making peanut butter. This could also work with almonds to make almond butter. It is the easiest thing to do, plus it tastes so fresh and delicious. A jar of peanut butter can run around $6 or more. I'm talking about the healthy peanut butter, not those junk ones full of sugar. At WinCo I can buy peanuts in bulk for about $3. That can be more than half the cost! Money saved. The other good thing about making your own peanut butter is there is only one ingredient. Peanuts. No sugar or oils added. Just straight up peanuts in your peanut butter. Watch the video to see how simple it is to make homemade peanut butter. Recipe: Place unsalted peanuts in a food processor and process for 10-12 minutes, or until desired texture. Keeps for 3-4 weeks in a sealed container. Avoid salted peanuts since it makes the peanut butter too salty. Try using roasted peanuts or adding a little maple syrup or agave to sweeten it a little.

Here's a great way to have dessert for breakfast, or any other time of the day. I always love it when I can have something that is sweet, without feeling the guilt of eating it, and these milkshake recipes fit that description exactly. The great thing about these milkshakes are that you can dress them up or dress them down. When I'm making one for myself I tend to just drink them straight. If I'm making them for other people I'll put some coconut or soy whipped cream on them and top them off with coconut shreds, mint, cocoa powder and peanut butter. These milkshakes are packed with nutrition, and that's what makes them so amazing. We know the saying, "an apple a day can keep the doctor away." But how about bananas? What are bananas good for? Potassium. Most everyone knows this. But why is that so important? Well, potassium is excellent for helping to prevent cardiac disorders. Studies have shown that diets rich in potassium and low in sodium can help to prevent high blood pressure, irregular heartbeat, stroke and even cancer. It's the third most abundant mineral in the body, which is just behind calcium and phosphorus. Potassium is involved in processes of acid-base balance, muscular relaxation, and secretion of insulin in the pancreas. Deficient. When a person is deficient in potassium muscle weakness and cardiac rhythm disorders may occur. Hypertension can also occur when there is a sodium-potassium imbalance, and sodium is predominant. When too much sodium is consumed in the diet, through rich meats, preserves, and salt-preserved foods, then an increase in potassium is needed. Potassium is found in both plant and animal-based foods. The benefit of getting your potassium from natural fruits and vegetables is that they are low in sodium. Banana: 92 calories, 1 g protein, 21 carbohydrates, 2.4g fiber, 0.48 g fat. You want to make sure that when you're choosing green-yellow bananas. You want the banana to not have any spots on the peel before you freeze them. This is what gives the milkshake texture without allowing the milkshakes to have a banana taste. Recipes: Almond Joy Milkshake 1/2 cup Almond Silk Creamer 1/2 cup soy milk, or other milk alternative 2 frozen bananas 3 dates 2 Tbsp coconut flakes 1 Tbsp cocoa powder Place all ingredients in a blender, and blend for about 3-5 minutes until it's smooth and creamy. Chocolate Peanutbutter Milkshake 1 cup soy milk, or other milk alternative 2 frozen bananas 3 dates 1 Tbsp cocoa powder 1 Tbsp peanut butter Place all ingredients in a blender, and blend for about 3-5 minutes until it's smooth and creamy. Strawberry Mint Milkshake 1 cup soy milk, or other milk alternative 2 frozen bananas 3 dates, pitted 1 cup frozen strawberries 5-7 leaves of fresh mint Place all ingredients in a blender, and blend for about 3-5 minutes until it's smooth and creamy.

Here is a great way to turn a traditional dessert into a festive decadent Christmas tree. The holiday season is a great time to spend with friends and family making memories. I love this recipe because you can make memories with your loved one by making these Christmas Tree Brownies and decorate them together, while listening to classic Christmas music, or watching a classing Christmas movie. Recipe: 1/2 cup vegan butter, melted 3/4 or 1 cup sugar 2 Tbsp ground flaxseed 6 Tbsp water 1/3 cup cocoa powder 1/2 cup flour 1/4 tsp salt 1/4 tsp baking powder Frosting: 1/4 cup powdered sugar dash of vanilla extract 2-3 tsp soy milk (or other milk alternative you're wanting to use) 1-2 drops of food coloring if desired Instructions: Preheat oven to 350 degrees fahrenheit. Line a round 8 inch pan with parchment paper, or grease it. In a large bowl stir together the melted butter, sugar, and vanilla. In a separate tiny bowl, mix together the ground flaxseed and water, then add it to the large bowl. Beat in the cocoa powder, flour, salt, and baking powder. Spread the batter into the prepared pan. Bake for 25 to 30 minutes. Frosting: Combine powdered sugar, vanilla, soy milk, and food coloring, and stir until smooth.  Once the brownies are completely cooled off, cut them like a pizza, into 8 equal sizes. Drizzle the frosting over them like garland on a tree. You can add any decorations to the trees that you want. I used Red Hots and colored sprinkles as well. For the stem of the tree you can use candy canes. Eat and enjoy the holiday season and the time you get to enjoy with friends and family.

Don't hate me for this. When people start to go vegan, cheese is one of the last things to let go of. Why? Well, it tastes good and it's a great comfort food. Cheese was one of the last things that I gave up when I became vegan. Nacho cheese sauce was one of my favorite foods by far. Once when I packed my own lunch as a child, I remember I packed only chips and a can of nacho cheese sauce. I got in trouble when the teacher noticed that's all I had to eat. But hey, I was happy about it. Luckily, now I can still have it plant based. But let's talk about cheese and how it effects the body. Cheese is high is fat (20%-60%) and cholesterol (60-80mg/100g) content. Due to being high in fat and cholesterol, this increases the chances of arteriosclerosis (plaque build up in artery walls) and cardiovascular disease (heart disease). Since it is also high in sodium it can increase the risk of arterial hypertension (high blood pressure). Cheese contains an excess of protein, which could cause renal insufficienty and liver disease, since they also contain toxic substances produced as these proteins are degraded (for example, ammonia). There are also digestive disorders that come from the consumption of cheese. Substances are formed during the maturation process of making of the cheese, which can cause irritation when consumed. My Story: When I was around 8 years old I began to have severe migraine headaches. They would last for an entire day. I was dizzy, nautious, vomitting, and had visual disturbances. I would know when one was coming on, because it started with seeing a spot that wouldn't go away, but would grow bigger. If I was looking at your face, I would only be able to see half of it. This vision distrubance reminded me of the old televisions, where if you didn't have a channel; it would turn black and white and be fuzzy. My migraines were like this, which is called Migraine Aura. This began to become more frequent, and with each trip to the emergency room, my mom became more worried. I began having them about once every week or two, and that's when my mom decided that was enough of that. She took me to a doctor who wanted to put me on a daily medication so I wouldn't get the migraine attacks anymore. Being that I was only 8 or 9, my mom didn't think it was a great idea to have her young daughter taking pills everyday, for something that occurred only once every week or two. So she went to get another doctor's opinion on the matter. What he told us would seem pretty drastic to some people. The doctor told my mom to take me off of dairy, nitrates, caffeine and chocolate. Extreme? I think taking a pill everyday for the rest of my life is more extreme. So my mom took me off all foods that contained these substances. There I was 9 years old and a vegan. This was before they had all these great vegan products they offer today. The only non-dairy milk they had back then was Mocha Mix, which has anyone else heard of this? It's not very common these days, with all of the different varieties of plant-based milks they offer today. If I was staying at a friends house, I had orange juice in my cereal. That's how uncommon veganism was back then. Luckily the migraines went away after I gave up those foods. As a child I did have a weak moment when I wanted the chocolate Dunkaroos instead of the vanilla. I quickly learned I couldn't get away with eating even an ounce of dairy and chocolate. With time I grew out of it, and was able to eat those foods again. Which is why I love chocolate these days. However, if I eat cheese I will still typically get a migraine. Today, I choose to be vegan for different reasons. That's some reasons why I really enjoy vegan cheeses and recipes that contain them. So here is a good one for anyone who loves macaroni & cheese, but wants to make it healthier than your typical recipe. Macaroni & Cheese Recipe: 1 cup raw cashews 2 cups water 1 cup canned coconut milk 1 red bell pepper (or 1/2 a large) 1/4 cup nutritional yeast flakes 1 teaspoon onion powder 1 teaspoon salt 1/4 cup cornstarch Instructions: Place all ingredients into a high powered blender and blend until it is silky smooth. Make your pasta according to the directions on the box. Once you strain your pasta place it back into the pot, then add the blended cheese sauce. On a medium heat cook this until the cheese sauce thickens and is the texture of macaroni and cheese consistency. It usually takes about 5-8 minutes, with continuous stirring. Then it's ready to serve.

Smash cakes. Who even came up with this idea? Sometimes I think it's just more pressure on the parents, but I fell for it anyway. It took me a while to come up with a cake recipe that I was comfortable having my 1 year old son eat. I'm one of those moms that does not want my children to eat sugary desserts for a long as possible. Even though I know it's his birthday, and it could be something special, I'd still rather not. That is why I made this cake recipe. It worked out perfect for both him and I. My husband is Brazilian so I wanted to have a Brazilian themed birthday party for my son. My family is from Oregon and no one has every traveled to Brazil before, besides myself, so I wanted them to be able to experience a little bit of the Brazilian culture. No not all of the food was vegan. Most of it was not. Of course I had vegan options since myself, my son, and couple other family members are. We had a variety of Brazilian food, from brigadeiros, beijinhos, pão de queijo, pastel de queijo, pastel de palmito, torta de palmito, coxinha, and more. Some were made vegan, and others were not. Luckily my sister-in-law made me some torta de palmito (heart of palm pie) that was vegan. It is my favorite dish! I'll have to share the recipe sometime. Anyway, everyone loved the food and had a great time celebrating. But back to the cake. I had a hard time coming up with a naturally sweetened frosting for the cake, so I had the thought to use dairy-free yogurt instead. My son absolutely loves all sorts of dairy-free yogurts, and usually has one a day. Recipe: 1 3/4 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup dairy-free milk 3/4 cup agave nectar 1/2 cup unsweetened applesauce (or 1/2 cup canola oil) 1 Tablespoon apple-cider vinegar or white vinegar 2 teaspoons vanilla extract 1/2 teaspoon lemon extract 1 cup raspberries Frosting: Dairy-free yogurt Preheat oven to 350 degrees fahrenheit. In a mixing bowl add all of the dry ingredients, 1 3/4 cup flour, baking soda, baking powder, and salt. Do not add the 1 tablespoon of flour, reserve this to add to the raspberries. In a separate bowl whisk together the wet ingredients; milk, agave, canola oil, vinegar, vanilla extract, and lemon extract. Pour the wet mixture in the mixing bowl with the dry ingredients, and stir together until just combined. Do not over mix the batter. Mix together the raspberries with the 1 tablespoon of flour until the raspberries are covered in the flour. Gently fold the raspberries into the batter. Fill your cupcake wrappers about 3/4 of the way with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center, comes out dry. Let the cupcakes cool completely before frosting them. It took my son a while before he would eat the cake. Once my husband gave him a taste of the "frosting" he had no problems digging in. We made a special announcement to our family and friends at the party: Benjamin was going to be a big brother! I was 3 months pregnant at the time of his party. This was the reaction I got from Benjamin when I showed him the first ultrasound, and told him he would be a big brother.... Don't worry, he's actually a ridiculously good big brother. Always wanting to give him hugs and kisses, and quick to let me know when little brother is crying. It's the cutest thing I've ever seen. Enjoy your baby friendly smash cake!

One of the easiest desserts to make is a cobbler. You don't have to worry about if the crust is going to look perfect, or fiddle with the edges trying to crumple them perfectly with a fork. You just mix and pour. It's that simple. Not only is it simple, but it is simply delicious. This is probably one of my favorite desserts to indulge in. Peaches are so sweet when they are ripe and in season, and then throw them in a pie and it's pure delight. Ingredients 5 peaches , peeled, cored and sliced (about 4 cups) 3/4 cup granulated sugar 1/4 teaspoon salt Batter: 6 Tablespoons dairy-free butter (I used Earth Balance) 1 cup all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk alternative (I used soy milk) ground cinnamon Directions: Add the sliced peaches, sugar and salt to a saucepan and stir to combine. Cook on medium heat for just a couple minutes, until the sugar dissolves and helps to bring out juices from the peaches. Remove from heat and set aside. Preheat oven to 350 degrees F. Slice dairy-free butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Remove the pan from oven once it is melted. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the dairy-free milk, just until it's combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon lightly over the top. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of dairy-free ice cream, if so desired. The above pictures shows the melted butter and batter mixed in the pan. It seems strange that you would put the batter on the bottom and the peaches on top, but trust me on this one. The peaches sink to the bottom and the batter covers every part of the pie. It's most delicious this way. Pictured above are the peaches on top the batter. There was a little extra juice that I had from the peaches, but I did not place it all in the pan. You can add all the juice if you prefer and it will still turn out, but I chose to leave a little You can see how golden crispy the crust turns out after baking the cobbler. You'll get a bit of that crispy crust with every bite you take. Top it off with your favorite dairy-free ice cream.

This is my story. About a year and a half ago I started having symptoms for appendicitis. I've known many people who had appendicitis, so I'm now aware of the symptoms and how to check for it. Which is why I knew I needed to do something about it, as well as seek medical attention. See the video below to hear the whole story. Typically, when a person is diagnosed with appendicitis, it is inevitable that they will need appendectomy surgery (removal of the appendix). It's basically unheard of for patients not to have the appendix removed once they are diagnosed with appendicits. But for me, I was one of the unheard of patients. Check out the video for my full testimony. Be sure to watch it all because it is truly amazing how food and pray can work to heal the body. ​​ I'm telling this as my testimony. I'm not telling people to drink this juice and eat the rice and skip the doctor. My point is to show how food and prayer work. It's important we fill our bodies with healing foods, but it's also important to know what foods help with what. If you are experiencing symptoms of appendicits, be sure to see a doctor. Juice Recipe: 2 beets 1 cucumber 1 inch ginger, fresh 2 apples 2 lemons Cut and peel accordingly. Place all in your juicer and juice. Drink and enjoy! Rice Recipe: 1 cup cooked white rice 1 bulb of garlic, minced 2 Tbsp turmeric When preparing rice add the garlic and turmeric before rice is finished cooking. Benefits of Foods: Besides being foods great for anti-inflammotry, these foods have many other health benefits as well. Beets: Help to lower blood pressure, boost stamina, fight inflammation, anticarcinogenic, and they contain detoxifying support. Cucumber: Helps to moisturize the skin, depurative, and helps in weight loss. Ginger: Helps to relieve digestive problems like nausea, loss of appetite, motion sickness, and pain. Increasing intake of ginger has been linked to decreasing the risk of diabetes, heart disease, obesity, and overall mortality. It helps promote a healthy complexion and hair. Lemon: Helps to increase secretion of gastric juices and aids in digestion. It helps to improve the absorption of non-heme iron (iron not from meat). It detoxifies, acts as an anticarcinogen, and combats infection. Apple: Reduces cholesterol, and combats ateriosclerosis, and helps protect the intestine. It cures both diarhea and constipation. Garlic: They are antibiotic, helps to increase blood fluidity, lowers cholesterol, and are anticarcinogenic. Turmeric: Anti-inflammatory, helps with flatulence, menstraul difficulties, jaundice, bloody urine, chest pain and colic. For those interested in how I learned about foods and their healing power, contact me, I have some of the books and will offer them at a special price when you mentioned you saw the Surgery Saving Video. Click on the "Contact" tab or click here for my contact page. Write me and let me know you're interested in the books, and I'll let you know more about them. ​​